Beef

Korean Beef Tacos

It was when we were on a family vacation in beautiful Traverse City, Michigan that I had my first Korean beef taco (ok my first 6… we went back for more- again, and again that trip, I couldn’t get enough!) The Little Fleet, is a great place to visit for live music and food, and in the summer they host a “fleet” of food trucks with exceptional menu options. If you’re ever in the area, I highly recommend you give them a try!

-Rachel

This recipe is a creation of our own. Perfect to feed a crowd with little fuss, or simply cut the ingredient amounts in half for a family sized portion. It’s everything we love about Korean beef, in super easy crockpot ready style. Also, these ingredients can be found at any grocer, with no need to visit a Korean market. Although we love the inspiring flavors we discover at specialty markets, we keep it convenient because when the craving hits (and it will)…you have to be ready!!

Easily makes 20 tacos…

3½ lbs Flank Steak
2 Tbsp Ginger Paste
½ cup Maple Syrup
2 Tbsp Sriracha
2 tsp Fish Sauce
1 Tbsp Sesame Oil
1 cup Soy Sauce

Place steak into crockpot laying flat.

Mix all other ingredients together in medium bowl.

Pour over beef. Try to situate the steak so it is submersed in sauce. Cook on high for 4 hours or low for 7 hours.

Remove meat and cut across grain into large sections about 3-4 inches long and then shred it, using two forks to pull it apart (it should be extremely tender).

*Sometimes I do this whole step while still in crockpot, but it can scratch your pot!

Place back into crockpot with sauce and serve from there.

I serve my tacos with sliced avocado, a dollop of spicy Greek yogurt (1 cup Greek yogurt with 1 tablespoon sriracha mixed in), a squeeze of fresh lime and thinly sliced purple cabbage.


Easy Crock Pot Roast

I know, I know… I’m too busy to blog recipes. I’m too busy for sleep. But the family still has to eat. So, when your sister says “Hey, I’ve got your dinner covered tonight,” it makes you appreciate the holiday season even more. I’ve got to pass it along! Maybe you’re busy too, but if you can get the ingredients in the crock pot… you can have a healthy dinner ready when you are. Better yet, maybe you know someone that could use a break? Maybe you can spread a little holiday cheer! No matter the occasion, if it’s cold outside this dinner is for you.

As organic as possible:

1 pound bag of organic baby carrots

1 1/2 pounds organic golden potatoes halved

1 large onion quartered (in large pieces)

3 pound beef roast

1/4 tsp Seasoned salt

1 tbsp Kosher salt

1 tsp cracked pepper

1/2 tsp Onion powder

3 dashes Worcestershire sauce

1/4 cup low sodium Soy sauce

1 sprig Thyme

1 sprig Rosemary

2 cups Beef broth

 

Sprinkle roast only with seasoned salt lightly. Set aside. Put carrots, onions, potatoes, salt, pepper, onion powder, Worcestershire sauce, and soy sauce in the crockpot. Give a little stir. Place roast on top. Pour in broth and lay thyme and rosemary on the roast.

Set crock pot on low for eight hours. If able, after two hours of cooking time rotate vegetables to top of roast to prevent too much softening.

Please enjoy the smell of your home; comfort food at it’s finest.

GG’s Beef Stew

This is a family heirloom. My mother has memories of her grandma making this stew. She tells me, and now my children, almost every time we eat it, “I used to smell this stew when I would get off the bus. Grandma would have the windows open and I knew… And I would run to the house. We would eat it with buttered bread and a big glass of milk.” So I can think of no better introduction or suggestion. We always make it in big batches, so I tried to break it down into a 1 pot portion. (And therefore can be easily doubled… or quadrupled.) It’s a hearty stew and we have always enjoyed the rustic (large) bites of meat and veggies. I hope you do too!

As organic as possible (my addition)

2 – 2 1/2 lbs chuck roast (stew meat), trimmed and cut into 1″ (or so) cubes

1 1/4 – 1 1/2 lbs Idaho potatoes, peeled and cut into 1 1/2″ (or so) cubes

1 lb carrots, peeled and cut into 1″ (or so) pieces

3-4 celery stalks, cut into about 1″ (or so) pieces

2-3 large onions, peeled and quartered

2 large cans whole stewed tomatoes, halved and quartered in the can with a knife (it’s tradition)

2 Tbsp tomato paste

1 Tbsp salt, to taste

1 tsp black pepper, to taste

2 Tbsp sugar

1 stick butter

Place meat in a pot (dutch oven) with about 1 1/2 quarts of salted and peppered water. Bring to boil and reduce to simmer. Allow to simmer until tender, about 30-45 minutes, depending on cut. Skim off and discard the froth. Throw everything (except sugar and butter) into the pot. Bring to a boil and reduce to a simmer, add butter and sugar. Simmer until veggies are tender, about 45 mins to an hour (if you can wait that long). Salt and pepper to taste.

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Open your windows to let out the aroma, and serve with buttered white bread and milk- optional, but highly recommended.